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Before starting this Foie Gras Bonbons recipe, make sure you have organised all the necessary ingredients.
Cut the foie gras in 8 identical pieces. Make sure the piece are not too big to ensure the foie gras will be cooked through.
Season with salt and pepper on all sides.
Peel the potatoes, then position them (one at a time) on the turning slicer (fitted with the thin grid)...
... and make potato spaghetti.
Flour the foie gras pieces.
Wrap the potato spaghetti...
... around the foie gras pieces...
... in order to create a kind of wool ball. Repeat the same operation for all 8 pieces.
Gently immerse the foie gras bonbons in the deep fryer heated at 180°C.
Cook for a few minutes, until the potato spaghetti are golden. Halfway through the cooking, flip each bonbon to brown the other side.
Remove the bonbons from the deep fryer and strain. Season with a little salt and serve with a side of lamb's lettuce and vinaigrette dressing.